Ground Beef & Cheese Dip (Slow Cooker Style)
Ingredients
- 2 pounds Velveeta Cheese
- 3 cans diced Rotel Tomatoes
- 1 pound ground beef
- 1 clove garlic minced fine
- 1 tbsp Tony's/Slap Yo Mamma
- 1 medium onion, diced
Step-by-Step Instructions
- Start slow cooker and cut up the Velveeta cheese into cubes. Pour the liquid from the Rotel into the slow cooker and then put the rest of the Rotel into the food processor and puree. Then dump into cooker. If you like tomato chunks in your cheese dip, then just dump one or more cans directly into the cooker.
- Brown ground meat in skillet over medium-high heat. Once meat is browned, drain off excess fat and add onions, garlic and Tony’s. Cook together for 10 minutes until onions are soft. If you don’t like it too spicy, adjust how much Tony’s you use.
- Once cheese is mostly melted in the slow cooker, add the meat mixture and stir well. Let it blend together for at least 10-15 minutes (if you can wait that long). Then it’s ready to eat. Keep warm in slow cooker on low setting.
Common Problems and Solutions
Q: Why is my cheese dip too thick?
A: Add a little of the reserved Rotel liquid or a splash of milk to thin it out. The consistency will also loosen up as it stays warm in the slow cooker.
Q: Can I make this ahead of time?
A: Yes! You can brown the meat mixture ahead and refrigerate. When ready to serve, add everything to the slow cooker and heat on low for 1-2 hours, stirring occasionally.
Q: How do I keep it from getting grainy?
A: Keep the slow cooker on low heat once everything is combined. High heat can cause the cheese to separate and become grainy.
Tips and Techniques
For extra flavor, try using hot or fire-roasted Rotel tomatoes. You can also add a can of drained black beans or corn for texture and to stretch the recipe for a larger crowd.
Ingredient Substitutions
- Velveeta cheese: White American cheese or a combination of cream cheese and shredded cheddar
- Rotel tomatoes: 1 can diced tomatoes plus 1 can diced green chiles
- ground beef: Ground turkey, ground pork, or Mexican chorizo
- Tony's/Slap Yo Mamma: Cajun seasoning blend or a mix of garlic powder, onion powder, cayenne, and paprika
Equipment Needed
- Slow cooker (3-4 quart minimum)
- Food processor or blender (optional, for pureeing Rotel)
- Large skillet for browning meat
- Cutting board and knife
Historical Context
The Velveeta-Rotel combination became a Southern party staple in the 1980s, and creative cooks quickly started adding their own twists. This ground beef version is particularly popular in Louisiana, where we never miss a chance to make something heartier and more flavorful.
